This Apple Custard Pie recipe is certain to be your new favorite dessert. Tender and tangy apple slices and a creamy custard filling packed into every bite!
I love this Apple Custard Pie recipe. It warms up your home in the best way for Fall or even the holiday season. It’s a flaky buttery crust with a creamy custard filling topped with thinly sliced apples, all topped with a cinnamon sugar coating to warm your senses.
For more desserts that will bring joy to your soul you have to try my Brown Sugar Butterscotch Pecan Cookies, Salted Chocolate-Caramel Bars, and Pumpkin Praline Skillet Cake.
Table of Contents
Recipe Ingredients
Granny Smith Apples – I love the tartness that these apples add balancing out the sweetness of the rest of the dish.
Half and Half – The creamy ingredient that gives the custard it’s base.
Melted Butter – I use salted butter for most recipes but you can also use unsalted butter if you prefer.
For a full list of ingredients and amounts see the recipe card below.
How to Make Apple Custard Pie
Step 1: Bake the crust according to package directions. Be sure to prick holes in the bottom of the crust before baking. Then, set aside the crust after baking to cool completely.
Step 2: While the dough is cooling, mix the apricot preserves with the lemon juice and microwave until hot.
Step 3: Then, pour the mixture through a sieve into a bowl and set aside.
Step 4: Once the crust has cooled, brush on the apricot spread on the bottom and sides of the crust but not the top edges.
Step 5: Next, in a medium bowl add a cup or two of water and 2 Tablespoons of lemon juice.
Step 6: Then, core and peel the apples and slice into thin slices (about ¼ in thick) and place the slices in the lemon water.
Step 7: Next, remove the apple slices and dry them on a paper towel and place them into a clean bowl. Mix 2 Tablespoons of melted butter with 2 Tablespoons of granulated sugar and toss with the apple slices and set aside.
Step 8: Preheat your oven to 400 degrees Fahrenheit. In a large bowl, whisk together the large eggs and the remaining Tablespoon of lemon juice.
Step 9: Next, whisk in the flour and sugar into the eggs and be sure there are no lumps in the custard.
Step 10: Then, add nutmeg, cinnamon, vanilla extract, and half and half and fold everything together until combined.
Step 11: Take the apple slices and lay them in a decorative pattern in your prepared pie crust and pour the apple pie filling over the top coming just up to the edge.
Step 12: In a small bowl stir together the 2 teaspoons of granulated sugar and ½ teaspoon cinnamon and dust over the top of the pie.
Step 13: Next, bake in the oven for 15 minutes then reduce the temperature to 325 degrees Fahrenheit. While the temperature is reducing, remove the pie from the oven and cover the edges of the crust with aluminum foil to keep the crust from burning.
Step 14: Place the pie back in the oven and bake for 50-55 minutes until the custard is set. You can check this by poking the middle with a toothpick or jiggle the dish a bit, if the custard jiggles, you might need to bake for a few more minutes.
Step 15: Finally sprinkle with confectioner’s sugar if desired, serve and enjoy!
FAQs
No. I recommend using them because I love having tart apples in this dish. However, you can also use Honey crisp, Jonathan, galas, or any apple you prefer.
Of course! Because there are so many steps to this recipe I didn’t want to also have to deal with making a pastry and having to do blind baking with baking beans or pie weights and so on. However, if you have the time, go for it!
Yes. You can substitute in heavy cream for a thicker overall texture. Or if you are wanting slightly thinner you can use whole milk.
Storage Information
You can store any leftovers of this pie for a few hours at room temperature. It will store in an airtight container in your fridge for 3-4 days. I would not recommend freezing this pie.
To reheat you can do so in the microwave until everything has warmed through.
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Ingredients
For the Crust
- 1 Store bought pie crust - I like Pillsbury
- 1/4 cup apricot preserves
- 1 tsp lemon juice
For the Pie Filling
- 2-3 granny smith apples
- 2 Tbsp butter - melted
- 1 cup granulated sugar
- 2 Tbsp granulated sugar
- 3 eggs
- 3 Tbsp lemon juice - divided
- 1/3 cup all-purpose flour
- pinch of nutmeg - optional
- 1/2 tsp ground cinnamon
- 1 1/2 tsp vanilla extract
- 1 1/2 cups half and half
Pie Dusting
- 2 tsp granulated sugar
- 1/2 tsp cinnamon
- confectioner's sugar - optional dusting before serving
Instructions
- Bake the crust according to package directions. Be sure to prick holes in the bottom of the crust before baking. Then, set aside the crust after baking to cool completely.
- While the dough is cooling, mix the apricot preserves with the lemon juice and microwave until hot.
- Then, pour the mixture through a sieve into a bowl and set aside.
- Once the crust has cooled, brush on the apricot spread on the bottom and sides of the crust but not the top edges.
- Next, in a medium bowl add a cup or two of water and 2 Tablespoons of lemon juice.
- Then, core and peel the apples and slice into thin slices (about ¼ in thick) and place the slices in the lemon water.
- Next, remove the apple slices and dry them on a paper towel and place them into a clean bowl. Mix 2 Tablespoons of melted butter with 2 Tablespoons of granulated sugar and toss with the apple slices and set aside.
- Preheat your oven to 400 degrees Fahrenheit. In a large bowl, whisk together the eggs and the remaining Tablespoon of lemon juice.
- Next, whisk in the flour and 1 cup of sugar into the eggs and be sure there are no lumps in the custard.
- Then, add nutmeg, cinnamon, vanilla extract, and half and mix until combined.
- Take the apple slices and lay them in a decorative pattern in the prepared pie crust and pour the custard over the top coming just up to the edge.
- In a small bowl mix together the 2 teaspoons of granulated sugar and ½ teaspoon of cinnamon and dust over the top of the pie.
- Next, bake in the oven for 15 minutes then reduce the temperature to 325 degrees Fahrenheit. While the temperature is reducing, remove the pie from the oven and cover the edges of the crust with aluminum foil to keep the crust from burning.
- Place the pie back in the oven and bake for 50-55 minutes until the custard is set. You can check this by poking the middle with a toothpick or jiggle the dish a bit, if the custard jiggles, you might need to bake for a few more minutes.
- Finally dust with confectioner’s sugar if desired, serve and enjoy!
I hadn’t made a custard pie before, but this was so good! Thank you!
SO GOOD! Obsessed with this! I made it for a pie day at work and everyone raved about it.